Mark Greenaway's Fish, chips and peas

Prep time: 55-60 minutes Cooking time: 55-60 minutes Serves: 4 Skill level: For the Foodie Recipe by: Mark Greenaway

Mark Greenaway's delish take on fish and chips


The method

Image by Paul Johnston - Coppermango

‘Ketchup’ Leather (Prepare ahead)

  1. Preheat the oven to 85ºC.
  2. Slice all the tomatoes in half, scatter over the garlic and thyme, and cook in the oven for 5 hours.
  3. Remove the garlic and thyme from the tomatoes and discard.
  4. Make a light caramel with the sugar by melting in a dry, non-stick pan until golden brown.
  5. Add the vinegar, being careful as this is extremely hot.
  6. Stir in the tomatoes and cook down the mixture for 20 minutes on a gentle simmer. Season to taste with a pinch of salt.
  7. Blend to a smooth purée and add the xanthan gum and crytex.
  8. Spread onto a silicone mat to a ¼cm thickness.
  9. Dehydrate for 12 hours on the machine’s highest setting. Cut into 9cm x 9cm squares and return to the dehydrator until you are ready to serve.


  1. Roll up each plaice fillet tightly in cling film to form a cylinder and tie off the ends. Place in the fridge to set for 1 hour.
  2. Cook in a water bath set at 62ºC for 40 minutes.
  3. Remove from the water bath and discard the cling film.
  4. Season each fillet with a little salt and lemon juice.

Potato Laces

  1. Put the potatoes through a spiralizer. Lightly oil and season with salt.
  2. Pick out strands about 1m in length.
  3. One by one, place the strands in the fryer gathering up all the strands to make loose nests.
  4. Fry until golden brown for about 4 or 5 minutes.
  5. Drain on absorbent paper and season with a little more salt.

Pea Purée

  1. Gently melt the butter in a pan, add the shallot and garlic and sweat until softened but with no colour. Add the stock and reduce by half.
  2. Pour in the milk and cream and bring to a rapid boil.
  3. Add the peas and quickly bring back to the boil, then remove from the heat.
  4. Pass the mixture through a fine sieve, reserving the liquid and the peas separately.
  5. Blend the peas, adding in the liquid until a smooth consistency is achieved.
  6. Season with salt to taste.


  1. Boil the peas in salted water, then refresh in ice water.

Purple Carrots

  1. Bring the water, butter and salt to the boil, then blend with a stick blender.
  2. Gently poach the carrots in the butter emulsion for 4 minutes.
  3. Cut each carrot into 4 pieces.

To Assemble

  1. Scrunch up the ‘ketchup’ leather and allow to come to room temperature. This will crisp up as
    it cools.
  2. Place one of the potato nests in the centre of each plate and top with a piece of ‘ketchup’ leather.
  3. Arrange the purple carrot pieces into the holes in the nest.
  4. Flake a plaice fillet over each plate.
  5. Scatter over the peas and dot the pea purée on and around the plaice and potato laces.
  6. Top with more potato laces.

Mark Greenaway is the Chef Patron of Restaurant Mark Greenaway on North Castle Street, Edinburgh.
Twitter: @markgreenaway